Oven-Roasted Pork Chops

Ingredients

• 1 teaspoon olive oil, or as needed
• 6 (1-inch thick) pork chops
• 1 ½ cups uncooked long-grain rice
• 2 stalks celery, sliced
• 1 medium onion, sliced
• 3 cups water
• 4 teaspoons instant chicken bouillon
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 1 medium green bell pepper, cut into 6 rings

Step 1

Warm your oven to 350°F (175°C). In a skillet over medium heat, warm up some olive oil and brown the pork chops on both sides, which should take about 5 minutes. While that’s cooking, mix the rice and celery together in a baking dish. Lay the onion slices over the rice, then place the browned pork chops on top.

Step 2

Bring water to a rolling boil in a saucepan. Stir in the bouillon, Italian seasoning, and salt until everything’s dissolved, then pour this flavorful broth over the pork chops. Cover the dish tightly with aluminum foil and pop it in the oven. Let it bake for about an hour to an hour and ten minutes, or until the rice is tender and the pork chops are nice and fork-tender.

Step 3

Once that’s done, take off the foil and scatter the sliced bell peppers over the top. Put the dish back in the oven uncovered and bake for another 10 to 15 minutes until the peppers soften. Then you’re ready to dig in!